Twice Smoked Loaded Potatoes
Twice-smoked potatoes bring out the natural creaminess of potatoes, enhanced with smoky aromas and indulgent toppings like melted cheese, crispy bacon, and fresh scallions. Whether served as a hearty side dish for your main course or a crowd-pleasing appetizer at your next gathering, this recipe delivers a satisfying blend of textures and flavors in every bite.
Flavor & Texture
|
Smoked flavor
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Maturity
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Humidity
|
Taste
|
Smell
|
|
Mild Flavor
|
Well Done
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Moderate
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The mashed potatoes are delicate and soft, with a delicate texture.
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The aroma of potatoes is mixed with the aroma of cheese, bacon adds flavor layers, and the smoky flavor is gentle and appropriate.
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Ingredients
- 6 medium potatoes (russet or Yukon Gold recommended)
- 1-1/2 TBS extra virgin olive oil
- 4 bacon strips, cut into 1/4-inch pieces
- 6 TBS (3/4 stick) butter
- 3 slices of cheese (cheddar or mozzarella recommended), chopped
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 scallions, thinly sliced
- 1 cup mesquite or pecan wood chips
Cooking Time
| Prep time |
Cooking time
|
Total time |
| 20 min |
2 hours 45 min (including 30 minutes second smoking) |
3 hours 5 min |
Cooking Instructions
1. Prepare the Smoker:
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Preheat the smoker to 250°F (121°C) and prepare the mesquite or pecan wood chips for smoking.
2. Prepare the Potatoes:
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Thoroughly wash the potatoes, scrubbing off any dirt. Coat them evenly with olive oil to promote smoke penetration.
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Place the potatoes directly on the smoker rack and smoke at 250°F for 2 hours, or until tender when pierced with a fork.
3. Prepare Bacon and Mash the Potatoes:
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While the potatoes smoke, fry the bacon pieces in a skillet over medium-high heat until crispy. Remove and place on a paper towel to drain excess grease.
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Once the smoked potatoes are cool enough to handle (about 10–15 minutes), slice each potato lengthwise in half. Carefully scoop out the flesh, leaving a 1/4-inch shell intact for structure.
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In a mixing bowl, mash the scooped-out potato flesh with butter, chopped cheese, crispy bacon, scallions, sea salt, and black pepper. Mix until smooth and adjust seasoning to taste.
4. Stuff and Smoke Again:
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Spoon the mashed mixture back into the potato shells, pressing lightly to ensure an even fill. Top with extra chopped cheese, if desired, for a gooey finish.
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Return the filled potato shells to the smoker and continue cooking at 250°F for 30 minutes, or until the cheese melts and the tops turn lightly golden.
5. Serve:
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Remove the potatoes from the smoker and serve warm, garnished with extra scallions for a fresh and colorful finish.
Nutritional Information
Serves: 4-6
Amount Per Serving:
- Calories: 400
- Total Fat: 30g
- Saturated Fat: 10g
- Trans Fat: 0g
- Unsaturated Fat: 12g
- Cholesterol: 35mg
- Sodium: 700mg
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 4g
- Protein: 10g
